I may not be the best cook in the kitchen, but I’ve learned you can’t mess up a marinade! With two teenage boys going in different directions and a husband who builds homes for pay but coaches football out of passion, it’s challenging to start and finish dinner preparations all in one sitting.
I prefer to do some early morning prep (crock pot, marinades, dicing & slicing), and revisit the kitchen in the late afternoon to knock out the finishing touches. Then it’s just a matter of serving dinner or maybe the last minute grilling or stir frying before the meal is complete.
I don’t save my grill for summer barbeques. Regardless of the time of year, you can find me grilling dinner at least twice a week. Yes, I’ve been known to stand out there with an umbrella in one hand and a flashlight in the other.
Regardless of what I’m marinating, my rule of thumb is the longer the meat soaks in the flavor, the better. Typically I shoot for a full 24 hours, but I’ve been known to proceed to the grill after as little as 6-8 hours.
Tonight’s dinner will be grilled Asian Flank Steak – a hand me down marinade from a box friend that I’ve tweaked to satisfy our taste buds. I have a habit of doubling most of my recipes. I figure if I’m in the kitchen anyway, I might as well make enough for leftovers.
I’ve used left over Asian flank steak on a big green salad, in a lettuce wrap, and even mixed with eggs for a hearty breakfast.
Remove the flank steak from its packaging, and place it in a large zip lock bag.
Combine the sherry, *coconut aminos, honey, white vinegar and sesame oil in a bowl and whisk until well combined. *Coconut aminos are basically coconut sap – a liquid product used in place of soy sauce in Paleo cooking.
Peel and mince the ginger and garlic, then add to marinade.
Pour the marinade into the zip lock bag. Slowly seal the bag, while gently removing as much air as possible.
Grill the steak over medium high heat, approximately 3-5 minutes per side. Once steak is cooked to your liking, remove it to a carving board and let it sit for at least 5 minutes!
Slice the flank steak against the grain in the thickness you prefer. Transfer to a serving dish, top with the marinade and enjoy!
I’ll be serving tonight’s Asian flank steak with a cucumber salad….so stay tuned for that recipe in a future post!
- 2 lb flank steak
- ½ cup sherry cooking wine
- ½ cup coconut aminos
- ½ cup honey
- 5 Tbsp white vinegar
- 2 Tbsp sesame oil
- 2 Tbsp fresh ginger
- 6 garlic cloves
- Remove the flank steak from its packaging, and place it in a large zip lock bag.
- Combine the sherry, coconut aminos, honey, white vinegar and sesame oil in a bowl and whisk until well combined.
- Peel and mince ginger, add to marinade
- Peel and chop garlic, add to marinade
- Pour the marinade into the zip lock bag. Slowly seal the bag, while gently removing as much air as possible.
- Once the bag is fully sealed, gently squish the marinade around the steak to ensure it's well covered.
- Place the bagged steak on a plate and place in fridge.
- Halfway through the marinade process, shake the bag up to move the marinade around, replace upside down from original position.
- About 30 minutes before grilling, remove flank steak from the bag and let it sit at room temperature on a plate.
- Do not discard marinade. Pour it into a small pan for later use.
- Set grill to high heat.
- Once you are ready to grill, place the flank steak on the grill and do not touch it for 3-5 minutes depending on how thick it is in the center (and depending on how rare you prefer your steak).
- Flip steak over and do not touch again for the same amount of time (3-5 minutes).
- Once steak is cooked to your liking, remove it to a carving board and let it sit for at least 5 minutes! Do not cut into it until it has had time to set.
- While the steak is sitting, heat the marinade to a boil, then turn it off.
- Slice the flank steak against the grain in the thickness you prefer.
- Transfer the sliced steak to a serving dish, top with the marinade and enjoy!
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